Go Back
The Chicken Shawarma Crispy Rice Salad is a vibrant and enticing dish that beautifully marries the flavors of Middle Eastern cuisine with the satisfying crunch of crispy rice. This unique salad not only showcases the deliciously spiced marinated chicken but also incorporates fresh vegetables and herbs, creating a delightful medley of textures and tastes. With its roots deeply embedded in the culinary traditions of the Levant, shawarma has become a beloved dish across various cultures, offering a taste experience that is both comforting and exotic.

Chicken Shawarma Crispy Rice Salad

Elevate your lunch routine with this Chicken Shawarma Crispy Rice Salad, a perfect blend of wholesome ingredients that your whole family will love! Packed with marinated chicken, fresh veggies, and a satisfying crispy rice base, its not only nutritious but also bursting with flavor. Discover these healthy lunch ideas that bring excitement to mealtime and keep everyone coming back for more! HealthyLunchIdeas FamilyFriendlyLunch ShawarmaSalad CrispyRice MealPrep HealthyEating Afterka
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked jasmine rice, cooled

1 lb boneless chicken thighs, marinated in shawarma spices (cumin, paprika, turmeric, garlic powder, salt, and pepper)

1/4 cup olive oil, divided

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup parsley, chopped

1/4 cup toasted almonds, chopped

1/4 cup pomegranate seeds

Juice of 1 lemon

Salt and pepper to taste

Instructions
 

Prepare the Shawarma Chicken:

    - Preheat your grill or a skillet over medium-high heat.

      - Drizzle 2 tablespoons of olive oil over the marinated chicken thighs and grill for about 6-7 minutes on each side, or until fully cooked and crispy on the outside. Let it rest for a few minutes and then slice it thinly.

        Crispy Rice Preparation:

          - In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.

            - Add the cooked jasmine rice, pressing it down evenly to create a single layer. Cook without stirring for 5-7 minutes until the bottom is crispy and golden. Flip the rice sections carefully and cook for an additional 5 minutes to get both sides crispy, then remove from heat and let cool slightly.

              Combine Fresh Ingredients:

                - In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, parsley, toasted almonds, and pomegranate seeds. Toss to mix.

                  Dress the Salad:

                    - In a small bowl, whisk together the lemon juice, salt, and pepper. Pour this dressing over the fresh ingredients and toss gently to coat.

                      Assemble the Salad:

                        - In a serving dish, layer the crispy rice first, then top it with the fresh salad mixture. Finally, arrange the sliced chicken shawarma on top.

                          Serve:

                            - Drizzle any remaining dressing over the entire dish if desired and serve immediately to retain the crispiness of the rice.

                              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4